Categories: Sides

Ingredients

• 1 lb. fresh Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 2 to 4 tsp Sriracha, divided
• 1/2 tsp salt, divided
• 1/2 tsp pepper, divided
• 1/2 cup mayo
• 2 tsp lime juice
• 1 tbsp lemon juice

Directions

1. eheat oven to 425. Place the Brussels sprouts on a rimmed baking sheet. Drizzle with olive oil and 1 tsp Sriracha; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Toss to coat. Roast Brussels sprouts until crispy, 20 to 25 minutes.

2. Meanwhile, mix mayo, lime juice and the remaining 1 to 3 tsp Sriracha, 1/4 tsp salt and 1/4 tsp pepper. Drizzle lemon juice over the Brussels sprouts before serving with the aioli.

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